Bacon. I didn’t think I had to say more, but OK, here is the rest: creamy mac & cheese all in a flaky crust. Yes, I used store bought pie crust, but so did my Mom. Simple, tasty, and easy to eat. 8 ounces bacon (Hayfield Farm)8 ounces sharp cheddar6 ounces cream cheese1 teaspoon Dijon…

This started as a breakfast dish from Japan. The key is slow, slow, and low heat while cooking. Here is the issue; somehow I ended up in Northern Italy, and somehow I had a layover through New Orleans to get there. The end goal is a silky texture on both the eggs, shrimp and the…

I have discussed the five tastes we all can have when eating and drinking (sweet, salty, bitter, umami, and sour). I think I have touched on all of those with this slider and some spice to boot. The sweet comes from the pear, salty from, well, salting the burger, bitter from the arugula, umami from…

This is a new take on a classic sandwich. I was working on this before the Derby but never got it quite right, then the Heavens opened, and I had the right idea. Instead of the classic Mornay sauce, I just went with Alfredo, and it works beautifully. One word of caution is that you…

One of the most famous BBQ items in Kentucky is mutton. The most famous item in Kentucky is bourbon, so lamb and bourbon. I added some peaches, thyme, brown sugar, and sun dried tomatoes to balance off the flavors. I hope you like it. 4 3/4 inch thick lamb steaks1/2 cup brown sugar1/2 teaspoon salt1/2…